Zobrazeno 1 - 10
of 48
pro vyhledávání: '"M.J. Van Oeckel"'
Publikováno v:
Critical Reviews in Food Science and Nutrition. 50:605-619
Short-chain fatty acids (SCFA) are considered to have important physiological functions. However, to prove this, SCFA must be determined, which is rather difficult as a lot of factors interfere with their production. This review focuses on the factor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::297b06a982b194c97db53b6a4e07a934
https://doi.org/10.1080/10408390802565939
https://doi.org/10.1080/10408390802565939
Autor:
G. Nijs, Marijke Aluwé, H.F. De Brabander, Sam Millet, D.L. De Brabander, K. Verheyden, Frank Tuyttens, M.J. Van Oeckel
Publikováno v:
Meat Science. 82:346-352
This study aimed to evaluate the possibility of reducing boar taint in boars (Pietrain × Hybrid) by addition of different feed ingredients (raw potato starch (RPS) 10%, raw potato starch 10% + wheat bran 5% (RPS + WB), lupins 10%, inulin 5%, clinopt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9639ba56d38a0b6a243b912c61b132d2
https://doi.org/10.1016/j.meatsci.2009.02.001
https://doi.org/10.1016/j.meatsci.2009.02.001
Publikováno v:
Livestock Production Science. 82:201-209
The aim of the trial was to determine the response from 10–15 weeks of Pietrain×Seghers Hybrid barrows and gilts to increased levels of lysine in cereals and soybean meal-based diets balanced in threonine, methionine and tryptophan. Six experiment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db2ba08d18977e2db409ae1ffd1461dd
https://doi.org/10.1016/s0301-6226(03)00015-0
https://doi.org/10.1016/s0301-6226(03)00015-0
Autor:
M.J Van Oeckel, N. Warnants
Publikováno v:
Meat Science. 63:293-299
This study evaluated the variation in instrumental and sensory meat quality within the m. longissimus thoracis et lumborum of carcasses with normal and PSE meat. Out of 80 slaughtered pigs, respectively, 9 and 7 carcasses were selected with a pH30 va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aee2bd82e1907f8b74bece2bc410d8cc
https://doi.org/10.1016/s0309-1740(02)00085-2
https://doi.org/10.1016/s0309-1740(02)00085-2
Publikováno v:
Meat Science. 53:77-99
Changes at consumer level, as well as an image decline of the meat sector, resulted in considerable decreases of fresh meat consumption. Consumer orientation is considered as a prerequisite to slow down or reverse the adverse fresh pork consumption e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42cce1b171b4587c990a092d595471d8
https://doi.org/10.1016/s0309-1740(99)00036-4
https://doi.org/10.1016/s0309-1740(99)00036-4
Publikováno v:
Meat Science. 51:313-320
The extent to which water holding capacity (WHC) techniques: filter paper press method, drip loss and filter paper method, are related to the sensory juiciness appreciation of pork was studied. Additionally four on-line methods: pH1, FOP1 (light scat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f475355c42f0cbd5dfa92395a59b9345
https://doi.org/10.1016/s0309-1740(98)00123-5
https://doi.org/10.1016/s0309-1740(98)00123-5
Publikováno v:
Livestock Production Science. 56:173-180
The objective was to determine the effect of feeding diets differing in fibre content and source on backfat skatole content and boar taint score of entire male pigs. Sixty entire male pigs (Pietrain×Seghers hybrid cross) were assigned to four dietar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2431679d112e7cc80b703851a74c8c7d
https://doi.org/10.1016/s0301-6226(98)00190-0
https://doi.org/10.1016/s0301-6226(98)00190-0
Publikováno v:
Meat Science. 49:435-445
The suitability of backfat high in polyunsaturated fatty acids (PUFA) for salami manufacture was assessed. Eighty pigs (barrows and gilts) were fed four diets, containing 21, 25, 28 and 28 g PUFA/kg feed, originating mainly from soybeans and/or soybe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80f1d18c420316021d91235897c0e45d
https://doi.org/10.1016/s0309-1740(98)00011-4
https://doi.org/10.1016/s0309-1740(98)00011-4
Publikováno v:
Journal of Animal Physiology and Animal Nutrition. 78:49-59
Summary The tryptophan (Trp) requirement was investigated in post weaning piglets from 5 to 10 weeks of age (7–20kg). Three feeding trials were conducted. All piglets were randomly alloted according to age, sex, weight, pre-weaning growth and ances
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::708840e701aefc8d87db0e76ad3912ba
https://doi.org/10.1111/j.1439-0396.1997.tb00855.x
https://doi.org/10.1111/j.1439-0396.1997.tb00855.x
Publikováno v:
Archiv für Tierernaehrung. 50:31-42
The extent of incorporation of dietary alpha-linolenic acid -readily available in linseed- in pig diets, in view of repercussions on zootechnical performance, carcass and fat quality of pigs, is investigated. Ninety hybrid pigs (Pietrain x Seghers hy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96208d7317ee1565f14ced7edade0e27
https://doi.org/10.1080/17450399709386117
https://doi.org/10.1080/17450399709386117